I’ve been making these muffins pretty often these days (and many variations of) because they are super quick and easy to make and my kids love them. My goal is to make snacks that are fill me up and keep me full longer. To accomplish this I like to combine fibre, healthy fats and protein. Oats are a great source of dietary fibre to support good digestion and help balance blood sugar levels. In this recipe I’ve added some some plant-based protein powder and to add in some healthy fats for this recipe I typically use coconut oil. Be sure to purchase your oils in glass jars as toxins from plastics can leech into the oils otherwise. Sometimes I swap the blueberries for chocolate chips- your choice!
I usually will serve these up to my kids with a fruit smoothie (with some greens in there too) to balance out the meal.
- 1 cup Gluten Free Quick Oats
- 3/4 cup Rice Flour
- 1/2 scoop of Vegan Protein Powder (optional). I love Genuine Health Fermented Vegan Proteins + Vanilla because its more digestible.
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- 3 Ripe Bananas- Peeled and Mashed
- 2 Organic, Free Range Eggs or Vegan Egg Substitute (2 Tbsp of ground flax or chia seeds and 6 tbsp of water)
- 4 tbsp of Almond Milk or another Non-Dairy Milk such as Coconut, Rice or Cashew Milk
- 2 tbsp Organic Maple Syrup
- 1/4 cup Coconut Oil (melted)
- 1 tsp Vanilla
- 1/2 cup of Blueberries or 1/3 cup of Vegan Chocolate Chips (I love the Enjoy Life brand as they are free of major allergens)
1. Preheat your oven to 350°F (180°C). Line a muffin tray with parchment muffin cups or grease with coconut oil.
2. Mix the dry ingredients and wet ingredients in separate bowls first.
3. Combine the wet and dry ingredients.
4. Bake in the oven for approximately 22-26 mins at 350°F.
5. Makes about 8 large muffins.